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Marshmallow Buttercream

This airy marshmallow buttercream frosting combines the sweetness of marshmallow with the creamy texture of butter, ideal for topping cakes and cupcakes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Dessert, Frosting
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Frosting Base
  • 1 cup unsalted butter, softened Ensure butter is fully softened for best texture.
  • 4 cups confectioners' sugar Sift if clumpy for smooth finish.
  • 1/2 teaspoon almond extract For flavoring.
  • 14 ounces marshmallow creme or fluff Use 2 jars of 7 ounces each.

Method
 

Preparation
  1. In a stand mixer with a paddle attachment, add the softened butter.
  2. Mix on medium speed until the butter is light and fluffy, about 2 minutes.
  3. Add in almond extract and combine well.
  4. Gradually beat in confectioners' sugar, about 1/2 cup at a time.
  5. Once all sugar is added, mix on high for 2-3 minutes until fully combined.
  6. Gently fold the marshmallow creme into the frosting by hand.

Notes

This frosting is best fresh but can be refrigerated for up to one week. Bring to room temperature and re-whip briefly to restore loft before using. For longer storage, freeze for up to three months.